Baking, Food Blog Recipe of the Week, Recipes, Treats

Apple Cinnamon Pull-Apart Bread

October 27, 2012

I know I’m about 100 years late to the pull-apart bread party but better late than never, right? I’ve actually had my eyes on this baby for a while now but busy weekends and an awful long time at home in my bed sort of got in the way. Instead of eating sweet, buttery pull-apart bread I was slurping on warming chicken soup but once I got better and I could drag myself into the kitchen one of the the first things I made was this:


To be honest, I didn’t make it for myself but rather for my wonderful work colleagues who had to live without an intern by their side for almost 2 weeks! I am well aware that life in the office goes on just as smoothly when I’m not there {maybe even smoother since I’m not there asking annoying and unnecessary questions} but I just felt very bad for not being able to go to work so I brought them something to show them how sorry I was. Since it turned out unexpectedly huge {the yeast must have done it’s job properly} I shared half of it with my flat mates.

I admit this is not a recipe I came up with myself and we are all well aware that everyone’s pinned at least one version of pull-apart bread. Nonetheless, this bread was a great success and once everyone awoke from their sugar coma they seemed to have forgotten that I was ill all along.

There is a slight thing I changed to add at least some nutritional value to the bread. I added apples. Can you spot them?


I’m having a bit of a apple- cinnamon craze lately…I have a couple of things lined up for you so if you’re equally into heart-warming flavors of cinnamon and apple you’ll want to keep an eye out for the recipes. So, I mostly followed Joy the Bakers fool-proof recipe, but added apple in between the dough stacks after being inspired by a friend. Let’s just say I deserve absolutely no credit for the recipe.

If you read through the recipe please don’t shy away simply because it involves yeast. I know, anything that contains yeast makes me unsure about whether or not to make the recipe but this couldn’t be easier. Joy the Baker offers simple instructions of how to activate yeast prior to mixing it in with the dry ingredients {basically adding yeast, 3 tablespoons of warm water and a pinch of sugar and wait for it to froth, approximately 5 minutes} at which I sighed with great relief. I had all my activating ingredients all ready when I read through the back of the pack and it said in big, fat letters that the yeast did not need to be activated. With my fingers crossed I mixed all the ingredients together and as soon as the butter and egg touched the flour and yeast it seemed like the dough was ready to rise. Score!

Pull-Apart Bread Before After

If you’re thinking that this pull-apart bread would make the perfect Sunday morning breakfast, well then you’re absolutely right. Of course no one in their right mind is going to wake up early on a Sunday morning, prepare the dough, let it rise for an hour, roll it out, form it, put it into the cake tin, let it rise for 3o minutes before baking it 40 minutes. Right, who does that? Well, for those who really want freshly baked pull-apart bread on their breakfast table I can assure you that the dough can easily prepare the night before. Simply let it rest in the fridge and the first thing you do in the morning is take it out of the fridge to bring it back to room temperature.


You’re still going to have to invest some time in the morning but this method has saved you nearly 2 hours and this will be the result. A thick sugary crust!


This has got to be one of my new favorite recipes. It’s beyond delicious and once you have the dough ready not hard to put together. I’m intentionally posting this on a Saturday so you can drive off the supermarket right now, gather the ingredients and prepare it for tomorrow’s breakfast. You’ll thank me later!

Apple-Cinnamon Pull-Apart Bread

adapted from Cinnamon Sugar Pull-Apart Bread by Joy the Baker {who else?}

Print this recipe



  • 430g all-purpose flour {+ more for flouring the kitchen surface}
  • 55g granulated sugar
  • 1 packet of active dry yeast {mine was 6g}
  • 1/2 tsp. salt
  • 55g of butter
  • 80ml milk
  • 60ml water
  • 2 eggs


  • 200g granulated sugar
  • 3 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 55g butter, browned


  • 1-2 apples, thinly sliced


  1. In a large bowl mix together the dry ingredients:  sugar, yeast and salt and about 300g of flour. Set aside.
  2. In another, smaller bowl whisk together the eggs and also set aside.
  3. In a microwave-proof dish {or saucepan} melt the butter. Once melted add the milk and water. Combine the butter mixture and the dry ingredients, then add the whisked eggs and stir until fully incorporated. Add the rest of the flour and keep mixing until nice and sticky.
  4. Transfer the dough into a LARGE, thoroughly greased bowl and cover with plastic wrap and a tea towel. Let it rest in a warm room until the dough has doubled in size {this is where Joy the Baker says that, once risen the dough can be refrigerated and used in the morning. Make sure to bring the dough back to room temperature before using it the next day}
  5. Whilst the dough is doubling in size, grab a bowl and combine the sugar, cinnamon and nutmeg for the filling.
  6. Next, melt about 60g of butter until browned.
  7. Prep your loaf pan. Either grease it or cover with parchment paper.
  8. Once the dough is ready for use, deflate it and start kneading it on a floured surface. Then use a rolling pin to roll out the dough to the size of approximately 50cm x 20cm. Be sure to flour the surface properly.
  9. Once the dough is rolled out, using a brush or spoon evenly spread the butter amongst the dough and generously sprinkle the sugar, cinnamon mixture.
  10. Slice the dough vertically into 6-8 long strips, stack them on top of each other and slice them into six pieces again {this is where Joy did an awesome job of capturing it in photos}
  11. Layer the dough into the loaf pan side-by-side, not on top of each other!!!!
  12. Now thinly slice the apples and hide them in between the dough.
  13. Cover with a kitchen towel and let it rest in a warm area for 40 minutes until double in sized {approximately}
  14. Preheat the oven to 175°C and bake the bread for about 30 minutes or until the top is golden, the center however still doughy.
  15. Before digging in, let it cool in the loaf tin for a bit!

You Might Also Like


  • Reply Bec October 28, 2012 at 11:16 am

    On this sounds so amazing! I love the look of this! You were right, this is finger licking good! 🙂 has been bookmarked for a lazy Sunday! X

    • Reply Antonia October 28, 2012 at 12:39 pm

      Perfect!!! It won’t disappoint!

  • Reply Ulli October 29, 2012 at 4:29 pm

    OMG, that looks just amazing!!! I also have it on my to-do list, I really have to try it out!!

  • Reply WIAW: white halloween October 31, 2012 at 3:58 am

    […] to the colorful leaves on the ground. I had just started to cook comforting fall foods like apple-cinnamon pull apart bread or pumpkin risotto when this […]

  • Reply Emilie @ Hungry Delights October 31, 2012 at 7:08 am

    That looks soo delicious! I have never tried pull apart bread before but ohhh my this is making me drool! I am sure your co-workers are LOVING you right now 🙂
    xo Emilie @ Hungry Delights

  • Reply André June 15, 2014 at 4:53 pm

    Hi Antonia,
    amazing recipe I must say, I especially like the part with browning the butter, it gives so mich flavor! Nevertheless, I had some issues with my dried yeast, it didn’t get fully dissolved in the dough, so the bread got a bit dense in the end. Next time I do it I will probbaly dissolve it in the milk first 🙂
    Happy me!

    PS: send my regards to Camille, she brought the bread to a brunch last week.

    • Reply Antonia June 15, 2014 at 5:47 pm

      Hi André. I’m so glad you like the recipe, it’s one of the most popular ones on the blog and always a crowd pleasure.
      Will do 🙂

  • Reply Camille November 5, 2016 at 4:17 pm

    Dearest Toni,
    Currently making this amazing recipe for the…. 5th time I think! 🙂

  • Leave a Reply to André Cancel Reply